• Journal of Korean Society of Environmental Engineers
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• v.32 no.11
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• pp.1024-1029
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• 2010

Use of polymeric soil amendments is an emerging way to reduce soil erosion, and improve crop productivity and soil quality. Objective of this study was to evaluate the effects of anionic polyacrylamide (PAM) and synthetic biopolymer on soil erosion, crop growth and soil quality. The aqueous solutions of PAM and biopolymer at 40 kg/ha were applied to loamy soil plots (3 m width by 18 m long) having a 20% slope during radish (Raphanus sativus) cultivation. Results showed that PAM and biopolymer treatments increased aggregate stability up to 11% compared to the untreated control. Treatments of PAM and biopolymer also increased leaf length of radish but there was no significant difference in crop yield. Soil loss was decreased by up to 41% using the polymeric soil amendments; however, no difference in runoff was found, compared to the untreated control. Soil loss was logarithmically increased against an increase in rainfall intensity ($R^2=0.85$). Our findings suggest that proper use of polymeric soil amendments would be beneficial to maintain soil quality and reduce soil erosion in sloping uplands.

• Polymer(Korea)
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• v.35 no.3
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• pp.238-243
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• 2011

Organic/inorganic hybrid materials have a lot of interest in various areas due to their fascinating properties. To control the location and dispersion of inorganic nanoparticles within polymer matrix. thiol-terminated polymeric ligands have been widely used to tune the surface property of nanoparticles. However, the specific binding between the thiol functional group and metal is unstable with increasing temperature. To archive the thermally-stable Au nanoparticles, we previously synthesized various UV-crosslinkable polymeric ligands, which have different compositions of polar, UV-crosslinkable azide unit comparing to non-polar 스티렌 units. After crosslinking the Au nanoparticles, it was found that the nanoparticles had superb stability at high temperature (above $180^{\circ}C$). In this work, we used thermally-stable Au nanoparticles to control the location within the polymer matrix. By changing the amount of polar azide units in the polymeric ligands, we could precisely control the location of nanoparticles from one domain to the interface of block copolymer templates.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Journal of Microbiology and Biotechnology
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• v.17 no.10
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• pp.1670-1674
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• 2007

Duffy binding protein (DBP) plays a critical role in Plasmodium vivax invasion of human red blood cells. We previously reported a single-chain antibody fragment (scFv) that was specific to P. vivax DBP (PvDBP). However, the stabilization and the half-life of scFvs have not been studied. Here, we investigated the effect of PEGylated scFvs on their biological activity and stability in vitro. SDS-PAGE analysis showed that three clones (SFDBII-12, -58, and -92) were formed as monomers (about 70 kDa) with PEGylation. Clone SFDBII-58 gave the highest yield of PEGylated scFv. Binding analysis using BIAcore between DBP and scFv showed that both SFDBII-12 and -58 were decreased approximately by two folds at the level of binding affinity to DBP after PEGylation. However, the SFDBII-92 clone still showed a relatively high level of binding affinity ($K_D=1.02{\times}10^{-7}\;M$). Binding inhibition assay showed that PEGylated scFv was still able to competitively bind the PvDBP and playa critical role in inhibiting the interactions between PvDBP protein expressed on the surface of Cos-7 cells and Duffy receptor on the surface of erythrocytes. When both scFvs and their PEGylated counterparts were exposed to trypsin, scFv was completely degraded only after 24 h, whereas 35% of PEGylated scFvs remained intact, maintaining their stability against the proteolytic attack of trypsin until 72 h. Taken together, these results suggest that the PEGylated scFvs retain their stability against proteolytic enzymes in vivo, with no significant loss in their binding affinity to target antigen, DBP.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.39-45
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• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.

• Journal of Life Science
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• v.19 no.8
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• pp.1132-1138
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• 2009

We investigated the physicochemical stabilities and biological activities of ethanol- extracted pigment from marine bacterium Pseudoalteromonas psicida TA20. This bacterial pigment was very stable at a pH range of between 4.0 and 8.0 at a temperature below $40^{\circ}C$. In the presence of light, the pigment was also very stable, showing more than 90 percent remaining absorbance during 14 days at $25^{\circ}C$. The stability of the pigment, when metal ions were present, showed higher stability in all examined metal ions except for $Al^{3+}$ and $Cu^{2+}$, especially in the presence of $Fe^{2+}$. This pigment showed higher stability than other pigment extracts reported. The pigment has free-radical scavenging (3,495 ${\mu}g/ml$) activity and 44% antioxidant protective effect against DNA damage of human lymphocyte cells at a concentration of 10 ${\mu}g/ml$. The results indicate that the bacterial pigment produced a significant reduction in oxidative DNA damage. The pigment also showed antimicrobial activity against major food poisoning bacteria. Therefore, these results suggest that this bacterial pigment could be used as a natural colorant in the food industry, having the advantages of antioxidant and antimicrobial activities.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.425-430
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• 1995

The effects of oxidation stability and flavor acceptability of soybean oil by roasting and refining treatment were investigated in this study. The peroxide values of crude oil from unroasted soybean(COUS) were more increased than those of crude oil from unroasted soybean(CORS) during storage under fluorescence light at $45^{\circ}C$. Induction time by the Rancimat Method was 44.9 and above 88.7 hours on COUS and CORS respectively. The order of oxidation stability of oil was crude>degummed>alkali-refining>deodorized>bleached oil in terms of peroxide value, while that of oxidation stability of oil was crude>degummed>deodorized>alkali-refining>bleached oil in regard to induction time by the Rancimat Method. The correlation coefficients between induction time and two charateristics(absorbance of browning reaction products and phosphorous contents) were highly significant, while that between induction time and tocopherol contents was not high during refining stages. The scores for the sensory evaluation of flavor on sesame oil and CORS was 9.269 and 8.269 respectively, but it was not significant between two oils.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.225-230
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• 1991

In this study, several combined effect of KCl addition into bring solution, microwave heating of Chinese radish for 3 minutes and addition of two salt mixtures into half fermented Kakdugi were investigated to compare their improving effects of storage stability of Kakdugi, Kakdugi was prepared by salting in 15% NaCl solution for 2 hours and fermented at $25^{\circ}C$ and determined for the changed in pH, total acidity and reducing sugars. It was found from the result that the combined method of salts addition and heating treatment improved the storage stability by 6.4 folds based on pH change where salts mixture of phosphated, Ca EDTA, and Sod. citrate contributed the most effect. Changed in reducing sugar were greatly reduced by salt mixture addition while microwave heating and KCl addition affected little. Storage of Kakdugi at $4^{\circ}C$ after preparation with combined method could extend the storage life more than 8 folds of those Kakdugi stored at $25^{\circ}C$. However total acidity showed higher values for those prepared by combined method and stored at $4^{\circ}C\;or\;25^{\circ}C$.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.328-334
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• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.172-177
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• 1993

To extract insoluble proteins from sesame meal residue by microorganism, the sesame meal residue was treated with crude enzyme solution of Bacillus sp. CW-1121. The foaming capacity of salt soluble protein was quite lower than that of water soluble protein and the foaming stability of salt soluble protein decreased abruptly in 10 min., while it sustained for 30 min in case of water soluble protein. Emulsion capacities of all the protein fractions showed minimum value near isoelectric point of protein and salt soluble protein had lower emulsion capacities than that of water soluble protein. The emulsion stability of the protein was relatively stable for 30 min at $80^{\circ}C$. Oil and water absorption capacities of salt soluble protein were higher than those of water soluble protein.